Chicken with Olives, Capers and Figs

Adapted from a Maggie Beer recipe. You could make lots of substitutions on this recipe and it will still be delicious.


8 pieces of free-range chicken legs (or use any pieces of chicken not just legs) 

Zest of 2 lemons, removed in wide straps with a vegetable peeler and flesh reserved for juicing later

5 fresh bay leaves

2 stalks of rosemary

½ teaspoon ground cinnamon

Fetta cheese 

Extra virgin olive oil 

½ cup of flaked almonds

Sea Salt 

¼ cup vino cotto or balsamic vinegar

16 green olives

½ cup raisins (or dried figs chopped roughly in large pieces – or fresh figs if available)

¼ cup capers, rinsed and drained

chopped flat-leaf parsley, to serve


Marinate chicken with lemon zest, bay leaves, rosemary, cinnamon, and a good splash with olive oil for at least an hour before cooking or overnight even better.

Preheat fan forced oven to 180°C (350°F)

Place flaked almonds on baking tray and roast for 5 mins or until golden. Set aside to cool and turn oven up to 200° C (400° F).

Heat more oil in a large ovenproof pan over medium heat.

Season chicken with a little salt, then remove from marinade.

Working in batches so you don’t crowd the pan gently fry chicken pieces for 8-10minutes or until golden brown all over. Transfer pan to oven and roast chicken for 10 mins.

Deglaze the pan with vino cotta or balsamic over high heat, then add olives, raisins or capers (or my substitute of figs). Return to oven for another 10 minutes, or until the chicken is cooked through.

Toss over almonds and parsley (add fetta at this stage in lumps)

Squeeze over the juice of at least one of the lemons, or both if needed.

Leave to rest for 10 minutes.